This is a standard for Autumn. I’ve made it for years and, when I worked in an office, the ladies in customer service would start asking in October when I was bringing one in! (I always obliged them because they were amazing with my customers and kept me out of hot water often).
I pulled out this recipe this week as I began pulling things together for Thanksgiving. This is a great change from the typical pumpkin pie, but beware…it is very rich. Serve small slices or you might be accused of dealing addictive substances.
Ingredients:
Crust
1 1/2 cups gingershaps, finely ground
3/4 cup hazelnuts, finely ground
3 tablespoons brown sugar
6 tablespoons butter, melted
Filling
1 1/2 pounds cream cheese, room temperature
1 cup brown sugar, packed
1 1/2 cups canned pumpkin
1/2 cup whipping cream
1/3 cup pure maple syrup
1 tablespoon vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon allspice
4 eggs, large
Topping
1 Breakstones sour cream, small container
1/3 cup sugar
1 teaspoon vanilla
Directions:
Crust
Preheat oven to 325F. Mix first 3 ingredients. Add melted butter press into bottom and 2 inches up sides of 9-inch spring form pan.
Filling
With mixer , beat cream cheese and brown sugar until fluffy. Beat in pumpkin. Add whipping cream, maple syrup, vanilla, cinnamon, and allspice. Beat until combined. Add eggs one at a time mixing to combine. Pour batter into crust. Bake 1 1/2 hours or until center is set. Allow cake to cool for 30 minutes, then cover with topping.
Topping
Combine all ingredients and cover top of cake.
Refrigerate overnight and remove from pan. Optional: Garnish with toasted pecans.
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